Beans. There’s nothing sexy about them. In fact, we recited a vulgar poem about them in elementary school. But, they are among the most widely (and longest) cultivated crops, and these days are considered a legitimate super food.

I remember having a ‘pot o’ beans’ on a regular basis growing up. Ours were just pintos with a little salt and pepper. We ate them by the bowl — sans rice or pasta, though I occasionally added ketchup. (Don’t judge. I was a child.) My parents, despite the new car in the driveway and the pool in the backyard, swear that such meals happened because we were broke. Perhaps. But I think it had more to do with my father’s upbringing. His family really was poor … having to grow or shoot just about every meal. A pot of pintos, albeit a reminder of struggling times, probably also provided some comfort. And they do me too.

Our friends down Mexico way tend to keep a ‘pot o’ beans’ on the stove every day. They can be served as-is or mashed as a side; made into a sauce for enchiladas; or can serve as the basis for an outstanding soup (or main dish).

Charro Beans have a special place in my memory, since the Spanish word charro translates to horseman – or cowboy – in English. I confess that I have a healthy fear of horses, but I didn’t know it way back in my preschool years at Candyland Daycare. The ladies there served a version of these ‘Cowboy Beans,’ along with the occasional story about how cowpokes cooked them over an open fire under a starry night sky. Fun.

Many Tex-Mex and Mexican restaurants serve Charro Beans as a side or appetizer. They are just as good as a main course, served over steaming rice.

Charro Beans (Frijoles Charros)

Charro Beans — Tex-Mex and Mexican restaurants serve these as a side or appetizer.
They are just as good as a main course, served over a bowl of steaming rice.

1 lb – Dried Pinto beans, soaked overnight

4 qts (1 gal) – Chicken or vegetable broth
1 TB – Ancho chile powder
1 TB – Cumin
2 tsp – Dried Oregano (preferably Mexican Oregano)
1 tsp – Dried Thyme
1 tsp – Black pepper
1 – Small Onion, diced and divided in half

12 oz – Bacon
1 – Chipotle en Adobo, chopped
3 – Garlic cloves, minced
3 – Roma tomatoes -or- 1 (14.5 oz) can of diced tomatoes
1-2 – Jalapeno peppers, seeded and chopped (optional)

3 TB – Fresh Cilantro, chopped

In a stockpot, combine first seven ingredients and half of chopped onion. Bring to a rolling boil, then reduce to a simmer. Cook until beans are almost tender, about one hour, adding water as necessary to ensure that beans remain somewhat soupy.

In a separate pan, fry bacon (over medium heat) until almost crisp; add other half of diced onion and cook until onion is almost translucent, about 10 minutes. Add garlic and cook until fragrant, another 2-3 minutes. Add chipotle and tomato, and jalapenos, if desired. Cook for another 3-5 minutes.

Add tomato mixture to beans; cook until beans are tender – another 20-25 minutes. Remove from heat and add cilantro. Allow to sit for 5 minutes before serving. Season as desired, to taste.

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Read the original on: The Unorthodox Epicure